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Zest Quest Asia 2019 open for entry

29th Aug 2018 - 09:28
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Entries are now open for Asian cookery contest Zest Quest Asia, with co-founder chef Cyrus Todiwala calling on catering students across the country to submit by 26 October.

Recognising ‘outstanding’ talent, knowledge and understanding of the cuisine, the annual competition aims to enhance students’ understanding of Asian cooking, stem the skills shortage in the industry and also encourage educationists to include classical Asian cookery in the curriculum.

 

Cyrus commented:
“Zest Quest Asia is an exciting and challenging competition for student chefs who dare to be the best in Asian cuisine.

 

“We are very proud to have Tilda as a Gold Sponsor again this year. The company has been an invaluable supporter from the very beginning. With sponsors like Tilda behind us, we have been able to make a difference simply by making students and teachers aware of the depth of skills and knowledge that goes into preparing good Asian food. 


 

“Students who become adept at Asian cuisine in Britain are the pioneers and ‘disruptors’, choosing something outside the normal comfort zone of classical Western cookery.

 

“In addition, they are helping their careers too, because more than ever palates are yearning for Asian flavours.

 

“I strongly urge colleges - big and small - to enter Zest Quest Asia. On top of everything, you will be making a big difference to the student experience.”


 

Testing a range of skills and expertise, the Zest Quest Asia 2019 champions will be awarded a culinary trip to an Asian capital. Tilda is also offering the team an all-expenses paid visit to London where they will explore its rice mill,

stay at the Hilton Curio (Canary Wharf) and enjoy a 5-course dinner at either Mr Todiwala’s Kitchen or Cafe Spice Namaste.

 

Tilda UK head of foodservice, Annette Coggins, said: “Tilda has been a proud supporter of Zest Quest Asia since its launch six years ago and we are delighted to have partnered with Cyrus for this exclusive prize.

 

“Knowledge of Asian cookery can offer many benefits and it is important that our next generation of chefs understand this.

 

“It is an exciting and vibrant cuisine to cook, and reflects many of the major food trends our student chefs will be confronted by when they leave college.

 

“We are urging colleges to inspire their students to enter today so they can reap the benefits in the future.”

 

Be sure to enter by 26 October, with the shortlist to be announced in ‘early’ December.

 

For more information or to register, visit http://www.zestquestasia.com.

Written by
Edward Waddell